Balsamic Glaze (Balsamic Reduction)
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Make this easy DIY Balsamic Glaze (Balsamic Reduction) at home in 20 minutes with just 2 ingredients. Drizzle it over salads, grilled dishes, or just about anything; it will surely perk up the flavor.
About Balsamic Glaze
Balsamic Glaze (Balsamic Reduction) is simply reduced, syrupy balsamic vinegar. Balsamic vinegar is cooked with brown sugar until a syrupy mixture forms.
Just 2 ingredients and 20 minutes are all you need to make this delicious condiment, which is super versatile and can be used in many ways.
The balsamic glaze has an intensely sweet, tangy flavor and a deep red color, making it a flavorful topping for many dishes. If your taste buds like the pleasantly sharp, appetizing flavor, this balsamic reduction sauce is a must-have accompaniment to drizzle on vegetables, salads, pasta, fish, and poultry.
This syrupy glaze can enrich any dish from ordinary to extraordinary with its perfectly balanced sweet, tangy flavor.
The homemade balsamic glaze recipe is also free of artificial sweeteners, stabilizers, and preservatives.
The recipe is vegan and gluten-free and can be easily doubled or tripled. Since it keeps well, you can make a large batch and keep using it.
Ingredients
Balsamic Vinegar – Use any moderately priced balsamic vinegar to make the reduction. A $3-$5 bottle should be good enough. You can find it at any grocery store nearby or order it online.
Sugar – Although balsamic vinegar reduction can be made with only vinegar, I like the hint of sweetness that a little brown sugar adds. You can also use other sweeteners, such as maple syrup, honey, or agave nectar.
How To Make Balsamic Glaze
Add 2 cups of balsamic vinegar and ½ cup brown sugar to a light-colored, heavy-bottomed pan.
I am asking you to use a light-colored pan so you can easily notice the changes in the vinegar.
Note: You can skip the sugar and make the reduction with only vinegar.
Heat the mixture over medium-high heat until it reaches a gentle boil.
Reduce the heat to medium-low and cook until the mixture is reduced by half. When the glaze is ready, it will become glossy and thick enough to coat the back of a spoon. The glaze should be pourable, just like honey. The mixture will take 15-20 minutes to cook to the right consistency.
Once it has reached the right consistency, remove the pan from the heat and let the glaze cool completely.
Transfer to a glass bottle and refrigerate for up to a month.
Note: The glaze continues to thicken as it cools.
Balsamic Glaze FAQs
The consistency of the balsamic glaze should be thick enough to coat the back of a spoon yet pourable, like honey. Note that it also thickens while it cools.
Buying expensive vinegar is unnecessary, as moderately priced vinegar works just fine.
When you reduce balsamic vinegar, you evaporate the water, concentrating the sugars.
Balsamic vinegar is naturally sweet and becomes even sweeter as it cooks into a glaze.
Although most recipes call for adding sweeteners like brown sugar, you can use maple syrup or honey if you prefer.
You can skip adding the sugar and reduce the vinegar to make a sugar-free balsamic glaze.
If your balsamic reduction has thickened, warm it slightly over low heat, or stir in a little water to thin it. But if you burn it down, you cannot save the reduction.
Usage Ideas
The plus point of balsamic glaze is that you can top it on anything and make the dish irresistible. It is pretty intense in flavor, so start adding slowly. This glaze can be used as follows.
It can be drizzled on all salads, imparting a sharp, tangy flavor. My favorite salads to drizzle this delicious glaze on are caprese salad, Strawberry Salad, and Watermelon Feta Salad.
Drizzle this unique topping over pizza for a delicious taste.
Drizzle over Bruschetta, Sandwiches, or Open toast. My favorite is sourdough avocado toast topped with burrata or fresh mozzarella.
Try topping bruschetta chicken or baked chicken with balsamic reduction. It also goes well with fish, pork chops, tenderloin, and steak.
Adding this glaze imparts zestiness to otherwise insipid vegetables. Drizzle it over Air Fryer Zucchini.
Use it over roasted Brussels sprouts, carrots, asparagus, or mushrooms to perk up their flavor.
Drizzle this tangy condiment over fresh-cut fruits like strawberries, mangoes, and peaches; over grilled fruits like Baked Peaches or Spiced Fruit Bake; over vanilla ice cream; and over aged cheeses like cheddar, gouda, or soft cheeses like goat or feta.
Storage Suggestions
The balsamic glaze keeps well in a cool, dry place in an airtight container for up to a month at room temperature. Make sure to keep it away from direct sunlight.
It can be stored in an airtight container or a clean glass jar in the refrigerator for up to 6 months. Make sure to let it come to room temperature before using it.
If you want to store it for an extended period, you can freeze it in a freezer-safe container. It will last for up to a year in the freezer. Thaw it in the refrigerator overnight before using it.
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Balsamic Glaze Recipe (Balsamic Reduction)
Instructions
- Add balsamic vinegar and brown sugar to a light-colored heavy-bottomed pan. I am asking you to use a light-colored pan so that you will be able to notice the changes in the vinegar easily.
- Heat the mixture on medium-high heat and bring it to a gentle boil.
- Reduce the heat to medium-low and cook until the mixture is reduced to half. When the glaze is ready, it will become glossy and thick enough to coat the back of a spoon. The glaze should be pourable, just like honey. It will take 15-20 minutes for the mixture to cook to the right consistency.
- Once it has reached the right consistency, remove the pan from heat and let the glaze cool completely.
- Transfer it in a glass bottle and refrigerate for up to a month.
Does leftover glaze need to be refrigerated?
Yes, you can keep it for up to 3 weeks in the refrigerator.
Love adding balsamic glaze to salad! This looks yummm! Thank you sharing such a wonderful recipe.
Thanks. It’s a great addition to the salads.